We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Ireks Wholemeal Mix - Bagel
Prep Time : 00h 14
Cooking Time : 00h 12
20 Bagel
Preparation Time: 11 – 14 minutes
Proofing and Resting Time: 50 – 55 minutes
Baking Time: 10 – 12 minutes
Outcome: 20 Bagels
Tools needed: Mixer including bowl, Kitchen scale, baking tray and baking sheet and 3 ice cubes.
Ingredients
- 250 g Ireks wholemeal mix
- 750 g Wheat flour (Type 550)
- 100 g L’Amourette
- 30 g Sugar
- 30 g Butter
- 10 g Instant yeast
- 630 ml Water (40° C)
Method
- Mix all Ingredients for 3 minutes slow and 8 minutes fast. We recommend using iced water to keep the dough temperature at max. 27° C
- Scale the dough into 90 g pieces. Mould the dough in your preferred shape, we recommend round and place onto a greased baking tray.
- Allow the dough to intermediate proof for 20 – 25 minutes, cover with a kitchen towel or plastic foil.
- Shape the dough pieces by poking a finger through the center of the dough. Then use 2 fingers to widen the hole to about 5 cm in diameter.
- Allow the dough to final proof for 30 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough.
- Before baking place, the bagels in boiling water for 30 seconds on each side or until they rise to the surface of the pot. Place back onto the greased baking tray.
- The oven should have a temperature of 225° C when you put the bagels in. We recommend to put 2 – 3 ice cubes on the bottom of the oven to get a steaming effect.
- Bake the bagels for 10 - 12 minutes.